It could be named less sophisticated toast bread vegetable caskets.Recipe inspired by Picolle Charlotte die Ricotta e verdure in der Cucina Italiana 3/2007 p. 30The recipe had to be modified, because it didn´t

give the right amounts of bread and vegetables. I had to improve and added avocado which added fat, which I actually didn´t want this time, and the tomatoes, which I thought to be to wet, but they fitted perfectly.Serves 4 personsIngedients:12 slices of toast bread not toasted they recommended only 6 slices500-700 g vegetables they said 200 gI used:2 carots better take 4 of them1 gourgette 2 of them2 red peppers1 avocado8 tomatoesPreparation:Take 3 slices of toast bread p.p., one for the bottom, four halves for the sides, roll them flat and put them in an bottomsless baking tin or some other tin 7x7 cm, 3cm high,cut the veggies into thin slices, separtely roast them at low heat in an pan, add pepper and salt to taste,mix ricotta and egg with garlic and maybe a bit of pepper, as you like.put veggies and cream in layers into the bread frames, beginning with veggie ending with cream.Bake in a preheated oven at 170°C for about 20-30 minutes, depending on your oven.Serve warm or cold and enjoy!you may drink a Riesling from Palatine or a Chardonnay with it.You may use any veggie so it sounds to me a perfect dish to deal with veggies of an earlier dish.

This weekend I´m not musing about herb or vegetable but of oil, rape seed oil, the blossoms of which are yellowing horizons in early summer.Rape oil is known for it healthy combination of ingredients which even outstand those of olive oil. The mixture of multiple saturated fats omega 3 and 6 is best in this oil, so it is very healthy to heart and blood and recommended in a variety of diets. 100 g rape seed oil contain 6 g saturated fat, 66 g not saturated fat, 27 g multiple saturated fats, thereof 12 g Omega-6 fats and 9 g Omega 3 fats. Rape oil tastes indifferently, gives an agreeable colour to veggies and meat, and can be heated up to 220°C, because there´s actually its smoking point.

By the way, for some odd reason, my comment to your Charlotten recipe wound up on the Fingerfood post. Could easily have been my fault for not paying attention, doing too many things at once. In any case, your Charlotten looks like a lovely brunch dish. I look forward to seeing more recipes from your blog.

@ kalynthanks for stopping by. Well rap seed oil is mostly talked about as a substitute for gazole, but shouldn´t be.@ ashleytravelwith children one gets inventive, just to make sure they eat something different to hamburger...@ susandon´t mind. I read your note as well and am independent enough to register you meant another recipe.@ pookahhope you enjoy the taste.@ melting wok,well the recipe is written in English, so you should be able to understand it. Just skip the German version.